Butter cream and Fondant?

It makes a real big difference what you put under fondant. Fondant is heavy and if it is on a soft surface it will pull everything down with it.

What you can use and works well:

Buttercream, of course,

Marzipan ..... and best of all of these...

Ganache. (cooled and whipped) ummmm ummmm! It spreads smooth stays firm and tastes delicious.

i think of that whether you're making marshmallow fondant or yet another fit for human intake style, the buttercream will nonetheless have a miles greater useful flavor. Do you what you like! i in my opinion wouldnt bypass as far as using fondant except i became into attempting to make an effect at a greater fancy adventure or some thing. yet there you bypass you have my opinion!

Here's a link to the Wilton web site for decorating with fondant. It should answer your question.

http://www.wilton.com/decorating/fondant/

i cant imagine that it would matter what goes under the fondant as long as it tastes good and helps its stick